Aug 23, 2015

Shannon Bennett takes the stress out of cooking family dinners with this fast and easy chicken meatball recipe.

Ingredients

8 (700g) chicken sausages

2 tbs finely chopped basil leaves

2 large zucchini

300g spaghetti

2 tbs extra virgin olive oil

2 tbs sherry or red wine vinegar

30g unsalted butter

2 tbs pine nuts, toasted and chopped

Grated parmesan and micro radish or extra basil to serve

Don't forget you can add these ingredients to your Woolworths shopping list.

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Method

1.

Squeeze the chicken from the sausage casings and mix in the basil. With slightly wet hands form 16 meatballs using about 11⁄2 tbs mixture for each. Chill for 10 minutes to firm up.

2.

Meanwhile cut the zucchini into long thin ribbons (a mandoline is ideal), then with a sharp knife cut each ribbon into thin strips.

3.

Season with 1 tsp salt and set aside. Bring a large saucepan of water to the boil. Add the spaghetti and cook until al dente. Drain, reserving 1/3 cup (80ml) cooking liquid.

4.

Heat the oil in a large frypan over medium heat. Add the meatballs and cook, turning, for 8-10 minutes until cooked through and dark golden. Deglaze the pan by adding the vinegar, reserved cooking water and butter, and scraping the pan with a spoon.

5.

Toss spaghetti with zucchini and serve with meatballs and sauce from the pan. Scatter over pine nuts, parmesan and herbs.

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